Rhubarb & Orange Financier
Here’s the thing: I love food. I especially love baked goods, sweet things in general, anything to do with chocolate, fancy desserts, & any form of ice cream contraption you can dream up. I eat pretty much anything delicious & that works out well for me because here’s the other thing: I also blog. & nobody wants to see a food blog where the content is the same thing over & over again, right? This is one of the reasons I get so excited when a new season rolls around & brings some new flavours that are only available for a short time. Take rhubarb for example – every time we go into the store Boyfriend has to convince me not to buy some. It’s getting out of hand.
I just can’t seem to help myself. Those beautiful pink stalks seem call to me as Boyfriend drags me to the next aisle. Alas, as we reach the end of rhubarb season, it looks like this Rhubarb & Orange Financier will be the last rhubarb-ey thing to grace my kitchen until next year. (You can’t tell, but I’m making a sad face.) There’s actually a few rhubarb recipes on the blog already, but it’s always good to have variety. Mostly because yay rhubarb, but also because whenever I make a new rhubarb recipe & blog about it, the new posts force the older posts with the totally-not-good photos all the way down to the bottom.
Now, let’s talk about this financier. You might be thinking something along the lines of “What the heck is a financier?” right about now, but it’s okay because I’m here to share my knowledge. Basically, it’s a fancy French cake that isn’t really all that fancy. It just sounds fancy because of its fancy name, but the only differences are the addition of almond flour & browned butter. Other than those two (very important) (& delicious) additions, it’s just like any other cake. Except way better because rhubarb & brown butter are best friends that just haven’t had their moment to shine yet. It’s coming. You wait. You’ll see. You’ll all see.
Makes one 9-inch tart
- 600g rhubarb
- 30g caster sugar
- 240g butter
- 40g fresh orange juice
- 122g almond flour
- 122g plain flour
- 288g icing sugar
- 288g egg whites (this was 8 small eggs for me)
- 1 tablespoon of caster sugar
- Icing sugar for sprinkling
- Preheat the oven to 175C & line a baking sheet with parchment paper; set aside. Grease a 9-inch tart tin with butter & place on a different baking sheet; set aside.
- Trim the rhubarb & cut into lengths that are about 5-inches long & ½-inch wide. Place on the first baking sheet with the parchment paper & sprinkle with the sugar.
- Roast the rhubarb until tender, but so as it still has some strength & structure to it, about 15 minutes. Remove from the oven & leave to cool completely.
- After removing the rhubarb from the oven, lower the temperature to 160C.
- To make the financier, place the butter in a pan over a medium to high heat. Let the butter cook & sizzle until the liquid becomes a light brown colour & the solids on the bottom of the pan are a dark brown in colour, but not too brown! Remove from the heat when the foaming has subsided slightly & pour the brown butter in a cool bowl. This should yield about 90g of brown butter, which is all we need.
- While the butter cools, sift the almond flour, plain flour & icing sugar into a large bowl. Add in the egg whites & beat (you can use a electric whisk or the plain old handheld kind, I opted for the later) until everything is just incorporated. As you do so be sure to keep scraping down the sides of the bowl to make sure you don’t miss anything.
- By this point the brown butter should just be kind of warm, which is perfect. Slowly pour the butter & orange juice into the egg white mixture, doing so in batches until everything is all mixed up together & perfectly smooth.
- Pour the financier batter into the tart tin. Layer the cooled strips of rhubarb over the batter until you have a pretty design. In hindsight, it would have been better if I’d cut my rhubarb into smaller strips to make it easier to eat after baking. Sprinkle the caster sugar evenly over the top of the financier.
- Bake the financier until the batter is golden brown & a skewer inserted into the middle comes out with a few crumbs sticking to it, about 1 hour & 15 minutes.Remove from the oven & leave to cool completely.
- To serve, lightly dust the financier with icing sugar.. Or if you’re like me, get carried away taking cool pictures & completely overdose the financier with icing sugar.